Open AccessThe effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
Author(s) -
Sladjana P. Stanojević,
Biljana Vucelić-Radović,
Miroljub Barać,
Mirjana B. Pešić
Publication year - 2004
Publication title -
acta periodica technologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.134
H-Index - 15
eISSN - 2406-095X
pISSN - 1450-7188
DOI - 10.2298/apt0435049s
Subject(s) - solubility , trypsin inhibitor , chemistry , composition (language) , food science , extraction (chemistry) , raw material , fraction (chemistry) , nitrogen , chromatography , chemical composition , trypsin , biochemistry , enzyme , organic chemistry , linguistics , philosophy
The effects of autoclaving conditions (heating for 5, 10 and 15 minutes at 0.5 bars over pressure) and oil-extracting temperatures (40°C, 60°C) on protein content, composition, and inhibitor activity of cracked soybeans were investigated. The results obtained indicated that oil-extracting method and heat treatment had significant influence on soluble protein content and composition. Raw soybean samples defatted at lower temperature had better solubility (535.42±2.10 mg/g) than those obtained by the Soxhlet procedure (345.53±2.80). The same results were obtained for nitrogen solubility index. Autoclaving combined with two oil-extraction methods decreased protein solubility to 180.32±1.50 -245.41±1.41 mg/g, while the dominant component of heat treated flours was 11S fraction. High content of glycinin fraction (44.59-41.10%) implies the possible use of treated samples in food industry. Residual activity of treated samples was 43.40-84.26%. Kunitz inhibitor (KTI) was responsible for residual inhibitor activity
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